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Could carbon reducing carbs be the way to a greener future?

By Edd Lees, Co-founder, Wildfarmed It can be more than a little overwhelming to think about how we might unravel this whole climate disaster we find ourselves in. There’s no doubt we all feel some responsibility to do what’s best for the planet, while also keeping business afloat, people employed and customers happy. At Wildfarmed, …

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How better dairy can be part of a balanced menu

By Carol Lever, Director, Free Range Dairy Network One of the top predicted global consumer trends for 2021 is Build Back Better and nowhere is this more apparent than in the food and farming sector.  After the turbulent year we’ve been through, with concerns about health, the environment and climate change, people want a second …

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In water we Trust: Helping the drinks industry workforce one bottle at a time

By Mark Bickerton, Co-founder, Trust Water  Trust Water was launched this year to help support those working in the drinks industry, with 100% of net profits from every bottle sold being donated to The Drinks Trust. For those who don’t know, The Drinks Trust is a community organisation for the drinks industry offering support and services, to upskill, broaden members’ knowledge, provide a place …

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Assessing farms’ sustainability just got a whole lot easier

By Louisa Dodd, SRA Project Manager As HRH The Prince of Wales noted in his opening speech for the Global Farm Metric launch on Thursday April 29th, “You can’t manage what you can’t measure”. The farming system is under increasing pressure to measure its sustainability as we know much of our global environmental footprint, including …

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Better Hospitality Conference: the best bits

The recent Better Hospitality Conference curated by supplier member Tried & Supplied brought together some of the most engaging, experienced and inspiring minds of the industry. Two packed days of webinars, workshops and panel sessions offered a ton of opportunities to harvest ideas and wisdom from the best in the business. Our team listened in …

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Taking the purpose pulse

Restore our Earth. That’s the strapline for today – Earth Day, the day we’ve chosen to launch The Hospitality Purpose Pulse Survey, to better understand the status of purpose in our extraordinary industry, as we all work towards a better food future. The years 2020 and 2021 will be remembered not just for the obvious …

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SRA becomes official Knowledge Partner for the HRC Connects platform

By Tom Tanner, PR Manager, Sustainable Restaurant Association In March 2020, we welcomed hundreds of foodservice professionals to Sustainable Hospitality 2020: Food Made Good with the SRA at HRC in London’s ExCeL. Just weeks after hosting our discussions on food waste, workshops on eliminating single-use plastic and interactive sessions on reducing carbon on menus, that vast conference space was transformed into a Nightingale …

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Reducing waste, reinventing recycling

By Will Keer, Business Director, SWRnewstar Last week the government launched consultations on two policies designed to reduce waste and reinvent recycling in the UK. Focussed on packaging, both policies will boost the shift to a circular economy by changing the current production and recycling system: Deposit Return Scheme (DRS) covers drinks containers Extended Producer …

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Compostables recycling: Sorted!

By Jessica Parrilla, Paper Round In 2019, we teamed up with Vegware, to start trials for a compostables solution for London, Brighton, and Sussex businesses from start-to-finish.  Compostables are made from plant-based materials that break down fully in under 12 weeks in the right conditions. Popular in the foodservice industry, they are an alternative to …

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Fit-outs fit for the future and your finances

By David Chenery, Founder of Object Space Place When it comes to the design of a restaurant, doing it sustainably and saving money do not always go hand in hand. On the equipment side, more energy efficient kit often has a higher upfront cost (although there looks to be an increasingly good second-hand market being …

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